As the leaves begin to change and the air turns crisp, there’s nothing quite like the aroma of freshly baked pumpkin bread wafting through the house. This Best Pumpkin Bread Recipe is my go-to for cozy fall days, family gatherings, or simply when I crave something sweet and comforting. Trust me, once you try this moist pumpkin bread, you’ll want to make it again and again! Plus, it’s as easy as whipping up some easy pasta recipes for a quick family dinner!
Why You’ll Love This Recipe
- Perfectly moist every time, thanks to the right balance of ingredients.
- Simple to make, even for beginner bakers!
- Great for sharing with friends and family during the holidays.
- Versatile enough to enjoy as a breakfast treat or a delightful dessert.
- Freezes beautifully, so you can enjoy it later!
Ingredients
To create this delicious pumpkin loaf, you’ll need the following ingredients:
- 2 cups (400 g) sugar
- 1 cup (215 g) grapeseed oil, neutral oil, or olive oil (I always use extra-virgin olive oil now)
- 4 eggs
- 15 to 16 ounces (454 g) canned pumpkin (not pie filling)
- 3/4 cup (177 g) water
- 3 cups (384 g) flour
- 2 teaspoons (11 to 12 grams) baking soda
- 1 to 1.5 teaspoon (5 to 7 grams) fine sea salt or kosher salt (I use 1.5 teaspoons salt now)
- 2 teaspoons (5 to 6 grams) cinnamon
- 1/2 teaspoon nutmeg (or less) or a few dashes of freshly grated
- 1/2 teaspoon cloves (optional; I never use)
- 1/2 teaspoon allspice (optional; I never use)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get baking! Follow these simple steps to create your own perfectly moist pumpkin bread:
- Preheat your oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
- Using a stand mixer, hand mixer, or simply a whisk (my preference!), beat the sugar and oil together until blended. Add the eggs one at a time, mixing after each addition. Then, add the pumpkin purée and water, mixing until everything is well combined.
- Next, add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour the batter into the prepared pans.
- Bake for about an hour (if using standard loaf pans), but start checking for doneness after 45 minutes. The loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.
- Let cool for 15-20 minutes in the pan, then transfer to a cooling rack to continue cooling before cutting and serving.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your pumpkin bread turns out perfectly every time:
- Use fresh ingredients for the best flavor. If you can, opt for freshly grated nutmeg!
- Don’t overmix the batter; whisk just until combined to keep the bread light and fluffy.
- For an extra touch, add chocolate chips or nuts to the batter before baking.
- Check for doneness with a toothpick; it should come out clean when inserted into the center.
- Let the bread cool completely before slicing to maintain its moisture.
How to Serve
This moist pumpkin bread is delightful on its own, but you can elevate it even further! Here are some serving suggestions:
- Spread a little butter or cream cheese on warm slices for a delicious treat.
- Pair it with a cup of coffee or tea for a cozy afternoon snack.
- Serve it as a dessert bread at your next gathering, perhaps alongside a slice of Decadent Chocolate Cake or Moist Chocolate Cake.
- Top with a sprinkle of powdered sugar or a drizzle of glaze for a festive touch.
Make Ahead and Storage
This pumpkin bread is perfect for making ahead of time! Here’s how to store it:
- Wrap the cooled bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
- For longer storage, freeze the bread. Wrap it well and place it in a freezer-safe bag. It can last up to 3 months in the freezer!
- When you’re ready to enjoy, simply thaw at room temperature or warm it in the oven for a few minutes.
So there you have it! A simple yet delicious recipe for moist pumpkin bread that’s sure to become a favorite in your home. Whether you’re enjoying it for breakfast, dessert, or as a snack, this pumpkin loaf is a delightful way to celebrate the flavors of fall. Happy baking!
Perfectly Moist Pumpkin Bread
Ingredients
Method
- Preheat oven to 350ºF (175ºC). Grease loaf pans.
- Beat sugar and oil until blended. Add eggs one at a time, then mix in pumpkin and water.
- Mix in flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice until just combined. Pour into pans.
- Bake for 45-60 minutes, checking doneness after 30-45 minutes. Loaves are done when center springs back.
- Cool in pans for 15-20 minutes, then transfer to racks to cool completely before slicing.